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All Journal Syntax Literate: Jurnal Ilmiah Indonesia Journal Of Human And Education (JAHE)
Widiastuti , Nur
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Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Edukasi Kualitas unggul Daging Ayam Upaya Meningkatkan Penjualan Sofiati, Sofiati; Dewi, Sri Hartati Candra; Gusti, Yenni Kurnia; Sutrischastini, Ary; Linawati, Linawati; Widiastuti , Nur
Journal Of Human And Education (JAHE) Vol. 5 No. 2 (2025): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v5i2.2466

Abstract

Persaingan pedagang daging ayam semakin ketat mengakibatkan penjualan menurun sehingga hal ini menjadi permasalahan yang dihadapi para pedagang daging ayam di sepanjang jalan Tegalturi Giwangan Umbulhardjo Yogyakarta. Tujuan pengabdian ini untuk memfasilitasi edukasi dan pelatihan literasi daging ayam yang dijajakan berkualitas unggul dan berdampak mendongkrak penjualan. Metode kegiatan melalui beberapa tahapan yaitu persiapan, pelaksanaan, dan monev. Lokasi di tempat usaha dilaksanakan pada tanggal 2 Mei dan 3 Juni 2024. Hasil pelaksanaan edukasi mendapat respon yang menggembirakan Mitra hal ini dilihat dari banyaknya pertanyaan yang mereka sampaikan , mitra telah memiliki literasi kualitas unggul daging ayam. Hal ini bisa dilihat dari indikator daging ayam yang dijajakan memenuhi standar kualitas daging ayam yang higienis yaitu ada penutup plastik . Standar Halal berhasil dipenuhi dengan cara mitra dalam menyembelih ayam telah memenuhi syariat agama. Mitra dan Tim mengadakan refleksi dan evaluasi yang hasilnya positif yaitu 3 dari 4 mitra telah memahami dan berhasil menerapkan edukasi 75%. Hal tersebut ditunjukkan dari perbandingan hasil penjualan sebelum edukasi rata rata per hari 10 kg , paska edukasi penjualan meningkat menjadi penjualan rata rata 13 kg (30%) per hari. Dengan meningkatnya hasil penjualan tersebut menjadi indikator keberhasil kegiatan pengabdian .
Pengaruh Pemasaran Eksperiensial Dan Kualitas Layanan Terhadap Kepuasan Konsumen Yang Dimoderasi Oleh Selera (Taste) Kirana, Domi; Widiastuti , Nur
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v10i8.61371

Abstract

Restaurants are required to improve the quality of service provided to their customers in order to have a positive impact on their restaurants. Consumer satisfaction with fast food restaurants is characterized by high consumer loyalty to the restaurant. Quality service is economically beneficial, simple procedural, and aesthetic to produce consumer satisfaction. Satisfaction evaluates the total quality of service received. The purpose of this study was to determine the effect of experiential marketing and service quality on consumer satisfaction moderated by taste. This study uses a quantitative approach. The population in this study were consumers of Fast Food Restaurants in Yogyakarta City. The sampling technique in this study used simple side random with a sample of 180 samples. Data collection was carried out using a questionnaire. The analysis method used in this study used Partial Least Square (PLS) with the outer model and inner model coefficient tests. The results showed that there was an influence of experiential marketing on consumer satisfaction as evidenced by a significance value of 0.005 <0.05. There was an influence of service quality on consumer satisfaction as evidenced by a significance value of 0.000 <0.05. There is an influence of taste on consumer satisfaction as evidenced by a significance value of 0.049 <0.05. There is no influence of experiential marketing on consumer satisfaction moderated by taste as evidenced by a significance value of 0.280 > 0.05. There is no influence of service quality on consumer satisfaction moderated by taste in fast food restaurants as evidenced by a significance value of 0.909 > 0.05.
Co-Authors Kirana, Domi Linawati Linawati Sofiati Sofiati, Sofiati Sri Hartati Candra Dewi Sutrischastini, Ary Yenni Kurnia Gusti